Description
This Creamy Marry Me Tuscan Chicken Soup is a comforting, hearty dish featuring tender chicken, fresh vegetables, and a rich creamy base with Parmesan cheese and spinach. Perfect for a cozy dinner, this soup blends Italian flavors with a creamy texture, enhanced by Italian seasoning and sundried tomatoes for a depth of flavor.
Ingredients
Chicken and Seasoning
- 1 teaspoon olive oil
- 1-1 1/2 pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
- 2 teaspoons Italian Seasoning, divided
- Salt and pepper to taste
Vegetables and Aromatics
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onions
- 1/4 cup diced sundried tomatoes
- 3 garlic cloves, minced
Thickening and Flavor Bases
- 1/4 cup flour
- 2 tablespoons tomato paste (optional)
Broth and Pasta
- 6-8 cups chicken broth (start with 6 cups recommended)
- 6 oz pasta (Italian small shells recommended)
Dairy and Greens
- 1 cup heavy whipping cream
- 1/2-1 cup grated Parmesan Reggiano cheese
- 2 1/2-3 cups fresh spinach
Instructions
- Brown the Chicken: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken along with 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook until the chicken is browned on all sides, about 4-5 minutes.
- Sauté Vegetables: In the same pot, add the diced onions, carrots, celery, sundried tomatoes, and minced garlic. Cook until the vegetables become translucent and tender, approximately 3-4 minutes.
- Add Flour and Tomato Paste: Sprinkle the flour evenly over the vegetables and stir well to combine. Add the flour gradually to prevent clumping. If using tomato paste, add it now and stir thoroughly.
- Incorporate Chicken Broth: Gradually whisk in the chicken broth, stirring constantly to avoid lumps and to deglaze the bottom of the pot, scraping up any browned bits for extra flavor.
- Simmer with Pasta: Bring the soup mixture to a rolling boil. Add the pasta, the remaining 1 teaspoon of Italian seasoning, and adjust salt and pepper to taste. Cover the pot, reduce heat to low, and let simmer for about 20 minutes, or until the chicken is cooked through and tender and the pasta is al dente. You may alternatively cook the pasta separately and add it later.
- Finish with Cream, Cheese, and Spinach: Remove the lid and stir in the heavy whipping cream, fresh spinach, and grated Parmesan cheese. Allow the soup to simmer for an additional 5 minutes so the flavors meld and the spinach wilts.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and spices if needed before serving hot.
Notes
- Tomato paste is optional but adds a deeper flavor and richness to the soup.
- Start with 6 cups of chicken broth and add more if you prefer a thinner soup.
- You can boil the pasta separately if you want to control the pasta texture better and add it at the end.
- Use Parmesan Reggiano cheese for authentic flavor and quality.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
